Dad’s – turn – to – cook porkchops
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieUnfortunately, I can’t give you the recipe because he wouldn’t tell us what he used. “Secret,” he said with a sly smile. The verdict? His porkchops and potatoes were great! He did not overcook the meat. He coated the porkchops with fine breadcrumbs (or was it flour?) so that the outside was a little crisp while the center of the meat remained moist. I think the potatoes were fried with the skins on because he was too lazy to peel them. And he must have seasoned them after frying because we saw him sprinkling them with herbed salt just before serving them. And you know what? He was the one who did that little arrangement on the serving platter. And the best thing? He cleaned up the kitchen afterwards. 
Of course, I don’t expect it to happen everyday. But it felt good to discover the relaxed feeling of being able to put up my feet and turn on the TV right after dinner. No dishes to wash, no utensils to put away and no kitchen to clean.
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[...] mentioned before that we have this Sunday arrangement — my husband does the cooking on Sundays. There are times when he makes palusot (headache, don’t know what to cook or he just takes us [...]
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Do you guys know what to for the porkchop not to fold while frying?
There is a cooking gadget called a “press” or something. You use it to push the meat down into the pan so it retains its shape. We don’t use one though. So long as the temperature of the oil, or grill, is correct, the meat doesn’t curl.
i used to cook porkchops in butter after seasoning them with a liitle bit of salt and pepper…
butter tastes good with porkchops…u can try it…
I slit (cut a little) the meat in the outside roundness, enough to cut through the fat that envelope the chop. When you fry them, it does not fold or concave. It is the fat that holds the chop, and it does not melt upon frying, so it retains the shape, and when the heat reaches the meat, and the meat expands (the fat does not), it creates that concave/convex shape.
Wow, Ebba, thanks for that tip!
i’m also slitting the meat not to curl,and it works